Moroccan chicken & chickpea soup
This spiced, savoury Moroccan chicken soup will give you a nourishing mid-week boost.
- 1 hr 30 mins cooking
- Serves 6
Print
Ingredients
Moroccan chicken & chickpea soup
- 2 tablespoon olive oil
- 340 gram (11 ounces) chicken breast fillets
- 1 large brown onion (200g), chopped finely
- 2 clove garlic, crushed
- 2.5 centimetre (1-inch) piece fresh ginger (10g), grated coarsely
- 1 1/2 teaspoon each ground cumin and ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon sweet paprika
- 1 cinnamon stick
- 1/4 cup (35g) plain flour
- 1 litre (4 cups) chicken stock
- 1 litre (4 cups) water
- 600 gram (1¼ pounds) canned chickpeas (garbanzo beans), rinsed, drained
- 800 gram (1½ pounds) canned crushed tomatoes
- 2 tablespoon finely chopped preserved lemon rind
- 1/4 cup loosely packed fresh coriander leaves (cilantro)
Method
Moroccan chicken & chickpea soup
- 1Heat half the oil in a large frying pan over medium-high heat; cook chicken for 10 minutes or until browned both sides and cooked through. Drain chicken on absorbent paper, cool 10 minutes; using two forks, shred chicken coarsely.
- 2Heat remaining oil in a large saucepan over medium heat; cook onion, garlic and ginger, stirring, until onion softens. Add spices; cook, stirring, until fragrant.
- 3Add flour; cook, stirring, until mixture bubbles and thickens. Gradually stir in stock and the water; cook, stirring, until mixture boils and thickens slightly. Reduce heat; simmer, uncovered, 20 minutes.
- 4Add chickpeas and tomatoes; bring to the boil. Reduce heat; simmer, uncovered, 10 minutes. [Soup can be made ahead to this stage. Cover; refrigerate overnight.]
- 5Add chicken and preserved lemon; stir over heat until soup is hot. Season to taste. Just before serving, stir in fresh coriander
Notes
To use preserved lemon rind, discard pulp, squeeze juice from rind; rinse rind well, then chop finely.
.jpg?width=170&height=105&mode=crop&scale=both&anchor=middlecenter&quality=85)
